Steamed Sea Bass, Cantonese Style Reviews

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users rating4/4

I think the recipe is a little confusing - I assume the fish cooking stock should be added to the sauce base. Also I would saute the onion, garlic and ginger in a little oil and then add the liquids, including the soy sauce. I substituted the sugar for honey. A very tasty recipe.

It was delicious and if you prefer not wrestling with the bones then it would also work just as good with a fillet. Eating with the fingers does make it a sensual experience however.
It will definitely be made again in my household.
One Love
Megaciph

I have more of a question than a review. I made this and the "sauce base" really had almost no liquid in it. Did I boil it too long? The ingredients don't have much liquid volume to begin with and many people said it was "too much oil" so I halved it. Maybe I shouldn't have done that? I like the taste of the sauce but there was very little of it and the dish was dry. Help in figuring out my error would be much appreciated. Thanks

so i made this last nite all excited to
use my new bamboo steamer. wow, is that
an easy item to use. i made the recipe
as outlined except i didn't have any soy
(!) which i didn't realize until i had
the fish steaming and everything
chopped. i made it anyway and it was
actually very, very tasty. the fish was
delicious with an extremely lite, fresh flavor from the sauce, yum! my husband loved it. we really didn't miss the soy but presumeably it is even better with it!